Post by Amani on Jul 2, 2014 12:06:51 GMT -5
Za’atar Roasted Potato Wedges
from MaureenAbood.com
For great za’atar flavor, use a whole lot of it when seasoning the potatoes. If you’re za’atar has salt in it, you won’t need but a pinch of salt.
4 tablespoons neutral oil, such as canola
2 large Russet potatoes
3 tablespoons za’atar
Pinch of fine sea salt
Pour 2 tablespoons of the oil into a rimmed baking sheet, and heat the oiled pan in the oven as you preheat the oven to 425⁰F.
Meanwhile, slice the potatoes in half lengthwise, then into 4 wedges lengthwise per half, for a total of about 8 wedges for each potato.
In a large bowl, coat the potato wedges with 2 tablespoons of oil. Dust them with the za’atar, stirring well after the addition of each tablespoon of za’atar, and salt.
Remove the pan with the hot oil from the oven and carefully arrange the wedges with cut-side down on the pan (listen to a great sizzle), along with any remaining za’atar and oil in the bowl drizzled over the potatoes.
Roast the potatoes until they are golden brown, with a crisp exterior and soft interior, 35-45 minutes. Turn the potatoes over and rotate the pan halfway through roasting. Serve the potatoes hot.
from MaureenAbood.com
For great za’atar flavor, use a whole lot of it when seasoning the potatoes. If you’re za’atar has salt in it, you won’t need but a pinch of salt.
4 tablespoons neutral oil, such as canola
2 large Russet potatoes
3 tablespoons za’atar
Pinch of fine sea salt
Pour 2 tablespoons of the oil into a rimmed baking sheet, and heat the oiled pan in the oven as you preheat the oven to 425⁰F.
Meanwhile, slice the potatoes in half lengthwise, then into 4 wedges lengthwise per half, for a total of about 8 wedges for each potato.
In a large bowl, coat the potato wedges with 2 tablespoons of oil. Dust them with the za’atar, stirring well after the addition of each tablespoon of za’atar, and salt.
Remove the pan with the hot oil from the oven and carefully arrange the wedges with cut-side down on the pan (listen to a great sizzle), along with any remaining za’atar and oil in the bowl drizzled over the potatoes.
Roast the potatoes until they are golden brown, with a crisp exterior and soft interior, 35-45 minutes. Turn the potatoes over and rotate the pan halfway through roasting. Serve the potatoes hot.